In this study, the interactions of wheat starch (WS) and tannic acid (TA) were investigated for their gelatinization, pasting, structural, rheological properties digestibility starch. TA was either complexed with (WS-TA complexes) or mixed mixtures) right before characterization its properties. The increase melting enthalpy temperature range (Tpeak - Tonset) associated amylose-lipid complex in ...

The starch from eight ethyl methanesulfonate (EMS) treated M4 families of the corn (Zea mays L.) inbred line B73 was analyzed using differential scanning calorimetry (DSC), a Rapid Visco Analyser (RVA), a texture analyzer (TA), and scanning electron microscopy (SEM) coupled with image analysis. The eight families were chosen from 144 families previously selected for having starch with unusual D...

Sodium carboxymethyl starch (CMS) was prepared using an extruder as a continuous solvent-less chemical reactor. The effects of NaOH, H2O, temperature, ethanol, sodium mono chloro acetate (SMCA), sodium tripolyphosphate (STPP), citric acid, epichlorohydrin and screw configuration on the degree of substitution (DS) and swelling properties of CMS were studied. Using these factors, CMS with the DS ...

Effects of addition of alum (0.00 -1.0% w/w) on pasting and some physicochemical characteristics of cassava starch were investigated with view to evaluate the potential of alum as a cassava starch modifying agent. The modified starch was prepared by pre-treatment of the native starch with alkaline at room temperature prior to modification using alum. Alum modified cassava starch were characteri...

The effects of sucrose on the physical properties of cassava starch aqueous systems were investigated at varied concentrations of cassava starch (5-15% w/w) and sucrose (0-40% w/w). The peak viscosity and the final viscosity during a gelatinization-retrogradation cycle were determined based on a Rapid Visco Analyzer (RVA) test. Sucrose generally increased the viscosity values, while such increm...

The aim of this work was to prepare gelatin-based hard capsule shells from natural sources, cassava starch and hibiscus leaves. effects composition between leaves, temperature on characteristic investigated. Extraction gelatinization were the main method which used in study. A different compositions leaves gel added into boiling flask for 2 h. Temperature maintained at 50, 70 100 oC. optimum re...

BACKGROUND Gastrointestinal side effects, particularly diarrhea, are still the main reasons for discontinuation of enteral nutrition. Gelatinization of liquid meal for the prevention of diarrhea has been reported as effective. The purpose of this study was to investigate the effects of gelatinization of liquid meal on gastric emptying. METHODS Ten healthy volunteers were studied two times, wi...

the objective of this study was to examine the effects of the fluidized-bed drying me-thod on the final quality of two varieties of iranian rice, medium- and long grain. the re-sults were compared to that of paddy drying using a traditional method. rough rice was treated in the fluidized bed drier at 140ºc for 2 minutes. similar samples were dried for 8-10 hrs by the traditional method. dried s...

This study was conducted to improve the quality and theoretical understanding of gluten-free sorghum bread. The addition of 2% hydroxypropyl methylcellulose improved bread based on 105% water, 70% sorghum flour, and 30% potato starch. Nevertheless, a flat top and tendency toward a hole in the crumb remained. Sourdough fermentation of the total sorghum flour eliminated these problems. Size-exclu...